
Pear and Walnut Tarte Tatin
Courtesy of Marcello Tully of Great British Chefs, this inspired twist on a French classic combines pears & walnuts to create a wonderful pastry tart
Quick Stats
Moderate
4 Servings
25 minutes bake time
Pear and Walnut Tarte Tatin
Courtesy of Marcello Tully of Great British Chefs, this inspired twist on a French classic combines pears & walnuts to create a wonderful pastry tart
Ingredients
- 500 g Jus-Rol™ Puff pastry block
- 25 g Caster sugar
- 1 tbsp golden syrup
- 60 g butter
- 2 Large Ripe dessert pears
- 70 g plums, halved, stones removed and cut each half into 2-3 slices
- Plain flour, for dusting
Equipment required
- Pastry Brush
- Rolling Pin
- Frying pan
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Roll the pastry out on a lightly floured surface to a large circle. It will need to fit a large ovenproof frying pan, allowing for at least 1cm overlap around the edges. Set aside while making the filling
- Preheat the oven to 190°C/gas mark 5
- Slice the pears and remove the cores, then set to one side
- Place the frying pan on a medium heat and add the butter, sugar and golden syrup and stir to combine. Let the mixture start to brown a little in the pan, then remove from the heat and add the pear slices and walnuts, tossing so they are fully coated in the caramel (this will be very hot)
- Use tongs to arrange the caramel-coated slices across the base of the pan and make sure the walnuts are evenly distributed. Place the pastry circle over the top of the pears and walnuts, tucking in the edges around the filling
- Transfer the frying pan to the preheated oven and cook for 20–25 minutes, or until the pastry is golden and crisp on top
- Remove the pan from the oven (the handle will be hot), place a large plate over the top of the pan then carefully flip the pan over, so the tarte Tatin turns out onto the plate
- Spoon any caramel left in the pan over the top and serve immediately with double cream or ice cream